I am looking for an awesome Italian meatball recipe. Do you have one to share?

Italian Meatballs


Ingredients





2 lb Ground Beef Chuck


2 tb Butter


1 ea Med. Onion, Minced


1/2 ts Basil


1/2 ts Oregano


1/4 ts Fennel Seed


1/4 ts Thyme


1/4 ts Salt


1/4 ts Pepper





Instructions


Combine the beef, onions, basil, oregano, fennel seed, salt, pepper and thyme and roll into 1 1/2 in balls. Over medium heat add butter to the skillet and brown the meatballs on all sides for 10 mins. Cover, turn flame to low and cook for another 10 mins. Serve with your favorite sauce on pasta or bread loaf.I am looking for an awesome Italian meatball recipe. Do you have one to share?
Try these out.....I good eating!











http://www.foodnetwork.com/food/recipes/鈥?/a>





http://www.foodnetwork.com/food/recipes/鈥?/a>








http://www.foodnetwork.com/food/recipes/鈥?/a>I am looking for an awesome Italian meatball recipe. Do you have one to share?
Rusrus has a good recipe....hmmm You may want to try adding ground pork to the meat mixture. Three parts hambuger one part ground pork.
Italian Meatball Casserole


This is a quick and simple top-of-the-stove casserole.


It is important to use really lean mince to mage the meat balls. As shop-bought mince tends to be quite fatty, buy a piece of beef and have a butcher mince it, or mince it yourself at home. It is best to buy the minced meat on the day that you are going to use it-never refrigerate it for more than two days. This Italian-style dish goes well with either fresh bread, pasta, potatoes or rice, and a simple green salad.





Ingredients


1lb(450g) lean minced beef


1 medium onion


Salt and freshly ground black pepper


1 tbsp Worcestershire sauce





Sauce


12oz(350g) large courgettes


1 large red pepper


4oz(115g) large button mushrooms


2 tbsp virgin olive oil


14oz (400g) can tomatoes


1 tsp dried oregano


2 tsp arrowroot powder





Peel and finely chop the onion, then combine all the ingredients for the meatballs in a large mixing bowl, adding 1 tsp of salt and 1/2 tsp of freshly ground black pepper. Shape the meat mixture into 24 balls, pressing each one firmly to hold its shape, then put them to one side.


Slice the courgettes. Halve and de-seed the red pepper and cut it into 1-inch (25mm) squares. Clean and slice the button mushrooms.


Heat the olive oil in a large frying pan or in a flameproof casserole with a tightly fitting lid, and brown the meatballs evenly over a medium heat for about 5 minutes.


Remove the meatballs from the pan and add the mushrooms to it, frying them quickly for 2 minutes. Return the meatballs to the pan and add the other vegetables, tomatoes and oregano. Gently bring to the boil, cover and simmer for 15 minutes.


Mix the arrowroot with 1 tbsp of cold water until smooth, then stir it into the casserole and continue cooking over a moderate heat until the sauce has thickened. Serve immediately.





Enjoy! _;-)
Italian-Style Meatballs





2 slices of sandwich bread (white is best, but I have used wheat successfully)


1/3 cup milk


1.5 lbs ground beef (not too lean - I think ground sirloin would be too dry - go for chuck, 80% lean - plus, it's cheaper)


1/2 cup grated parmesan cheese


2 teaspoons kosher salt (or 1 t of table salt)


2 cloves garlic


1/2 medium onion - minced fine


1 egg


black pepper


olive oil





- - -





1) Tear-off the crusts of the bread, and rip the bread into smaller pieces. Put into large bowl. Pour-in milk, and mix the milk and bread into a paste (use a fork). Add the meat, cheese, salt, garlic, egg, onion, and pepper. Mix mix mix with your hands. Once combined, wash your hands - unless you want your kitchen to be extra-beefy.


2) Form meatballs: take a bit of meat in your hands - roll into a ball - try to get the ball to about the size of a ping-pong ball or golf ball. Actually, choose any size you like - just try to make them all about the same. That will help them all be done at the same time. I usually get ~15 golf ball sized meatballs.


3) Heat about 1 tablespoon olive oil in a skillet (non-stick preferrably) over medium heat. Add the meatballs. If you use a 12'; skillet, you should be able to fit all the meatballs in. Otherwise, cook the meatballs in batches - don't overcrowd the pan. If cooking in multiple batches, be sure to wipe-out the pan between batches (you can use a wadded-up paper towel sissy).


4) Brown the meatballs on all sides. Remove and put into a 13x9 baking dish.


5) Dump some sauce onto the meatballs - not too much.


6) Cover with foil and bake in the oven: 300 degrees for 45 - 60 mins or 350 degrees for 20 - 30 mins.


7) Eat 'em up.





notes:


* The milk/bread keeps the meatballs moist. Give it a try, and you'll see...